Finely shredded cabbage is tough raw and squeaks in the mouth. Salt it and rub it by hand for five minutes and the cell walls break, the cabbage softens and the volume drops. A salad made with that step is a different thing.
Ingredients
For the salad
For the sauce
Method
-
Shred the cabbage
Shred the cabbage as finely as you can.
-
Salt and rub
Scatter the salt over and rub by hand for 5 minutes. The cabbage will soften and reduce.
-
Rest
Leave for 10 minutes and drain off the liquid.
-
Whisk the dressing
Whisk the olive oil, lemon juice, vinegar, sugar and black pepper.
-
Mix
Add the carrot, parsley and dressing and toss.
Tips
- Do not skip salting and rubbing; without it the cabbage stays tough and squeaky.
- Drain off the liquid, or the salad goes watery.
- A teaspoon of sugar does not sweeten, it balances the sharpness of the cabbage.
Nutrition
105
kcal
2 g
Protein
8 g
Fat
7 g
Carbs
4 g
Sugar
3 g
Fibre
Values are per serving and approximate.